Many peaches are less “fuzzy” these days, so peeling may not be necessary. This recipe is adapted from “The Lee Brothers Simple Fresh Southern” by Matt and Ted Lee. Adapted for high altitude. Serves 6.
Ingredients
4 cups peaches, in 1-inch pieces
1 cup fresh raspberries
2 tablespoons fresh lemon juice
1/2 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup flour
1/4 cup fine cornmeal
3 tablespoons packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, cut in small pieces
1/2 cup buttermilk
Directions
Preheat oven to 425 degrees. Coat a 2-quart baking dish with butter or baking spray, or divide among individual dishes.
In a bowl, gently mix together peaches, raspberries, lemon juice, brown sugar, ginger and salt. Set aside.
In another bowl, whisk together the flour, cornmeal, brown sugar, baking powder and salt. Mix the butter into the flour by pinching with your fingers until the mixture resembles coarse meal and the butter is evenly distributed. Add the buttermilk and stir until just mixed.
Top the fruit with dollops of dough, letting the fruit show through.
Bake until the fruit is bubbling and the biscuits are golden, 20 to 25 minutes.
Per serving: Calories: 230; fat: 7 g; sodium: 485 mg; saturated fat: 4 g; carbohydrates: 42 g; calcium: 120 mg; protein: 3 g; cholesterol: 16 mg; dietary fiber: 4 g
